| How To Cook: |
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1. Snap off and discard the ends of the beans, and, with a small knife, remove any strings. Cut the beans into 2-inch pieces. Have the beans, oil, salt, sugar, water chestnuts, chicken stock and cornstarch mixture within easy reach.
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2. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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3. Drop in the string beans and stir-fry for 3 minutes. Add the salt, sugar and water chestnuts, and stir once or twice before pouring in the stock.
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4. Cover the pan and cook over moderate heat for 2 to 3 minutes until the beans are tender but still crisp. Now give the cornstarch mixture a stir to recombine it and add it to the pan.
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5. Cook, stirring, until the vegetables are coated with a light, clear glaze. Transfer the entire contents of the pan to a heated platter and serve at once.
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